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THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 


PRESENTED  BY 

PROF.  CHARLES  A.  KOFOID  AND 

MRS.  PRUDENCE  W.  KOFOID 


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DIET 


FOR    THE 


SICK  AND  CONVALESCENT, 


By 


E.  NEAL,    M.D.,  A.L.S., 

UNIVERSITY   OF   PEXXSTLVAXIA, 


I.XBOCTI   DISCA.NT,  ET   A.ME.VT   MEMINESSE   DOCTI 


PHILADELPHIA: 
JAMES     C  HALL  EX    &    SON 

18G1. 


Entered,  according  to  Act  of  CoDgress.  in  the  year  1860,  by 

JAMES   CHALLEN   &  SON, 

iu  the  Clerk's   Office  of  the  District  Court  of  the  United  States  for  the  Eastern 

District  of  Pennsylvania. 


STEREOTYPED  BY  J.  PAGAN PRINTED   BY   I.  ASIIMEAD. 


ebic;iti0it. 


To  my  many  ^ledical  Friends  Physicians  ;  and  former  Class- 
mates; to  the  Medical  Students  of  the  University  of  Pennsyl- 
vania, and  Jeflferson  Medical  College,  and  those  "who  were  onco 
my  Office  Pupils  :  to  the  Mothers,  Sisters,  and  Nurses  whom  I 
have  met  around  the  bed  of  sickness ;  and  to  all  my  Patients, 
who  have  entrusted  to  me  their  health  and  lives,  I  humbly 
dedicate  this  little  Volume,  trusting  it  will  aid  them,  with  the 
Divine  blessing,  in  the  prosecution  of  an  arduous  Profession  : 
and  assist  them  in  restoring  Health  to  the  Sick,  and  Hope 
and  Comfort  to  the  Convalescent. 


(iii) 


Wi?A£907 


/ 


PREFACE. 


''  It  is  the  duty  of  the  physician/'  says  the  learned 
Dr.  Hooper,  in  his  Princi'ples  and  Fraetice  of  Medi- 
cine, "  not  to  cure  disease  by  physic  alone ;  but  where 
Diet  is  equally  efficacious  with  medicine,  it  should 
always  have  the  preference." 

There  is  one  rule  always  to  be  observed  in  giving 
nourishment  to  the  sick — never  to  direct  too  much  to 
be  given  at  once,  but  frequently  to  repeat  a  small 
portion.  '^  Often,  but  little  at  a  time,"  should  be  an 
adage  with  those  who  attend  upon  the  sick  and  ad- 
minister their  food;  lest,  in  cases  of  great  prostra- 
tion, life  may  be  endangered  by  overloading  a  stomach 
greatly  depressed  by  previous  abstinence  from  food, 
or  forms  of  low  fever. 

The  physician  is  frequently  called  upon  to  give 
directions  for  the  preparation  of  the  Diet  for  the  Sick 
and  Convalescent  under  his  care.  To  meet  the  wants 
of  such  cases,  this  little  volume  has  been  compiled 
from  the  best  authors  upon  the  subject,  and  such  plain 
rules  adopted  as  to  put  it  within  the  reach  of  all 

(v) 


vi  Pre  f  .\  c  e  . 

those  who  attend  upon  the  sick,  to  make  such  dishes 
as  may  be  palatable,  and  a.t  the  same  time  nutritious. 
Nurses  are  supposed  to  know  how  to  prepare  food  for 
the  sick ;  but  even  they  may,  and  often  do,  consult 
the  attending  physician  in  regard  to  preparing  the 
food  which  is  to  enter  so  largely  into  the  means  em- 
ployed for  the  entire  convalescence  of  his  patient. 

In  most  diseases  to  which  the  human  family  is  sub- 
ject, some  regulation  of  the  diet,  or  mode  of  taking 
food,  is  absolutely  required.  The  functional  derange- 
ment of  the  stomach  called  '^^norexia,"  or  loss  of  ap- 
petite, attendant  upon  almost  all  severe  diseases,  es- 
pecially those  of  an  inflammatory,  or  febrile  character, 
require  especial  attention.  This  loss  of  appetite  is 
always  accompanied  by  a  loss  of  power  to  digest 
food ;  and  indicates  either  too  long  an  entire  absti- 
nence from  food,  in  which  the  tone  of  the  stomach 
has  been  lost,  or  the  accumulation  of  foreio;n  sub- 
stances  upon  the  mucous  inembrane.  Patients  should 
be  allowed  such  food,  during  an  attack  of  disease,  as 
is  suited  to  their  age  and  condition.  This  caution 
requires  to  be  observed  more  especially  in  diseases  of 
children,  the  stomachs  of  whom  are  easily  disordered : 
hence  solid  food  is  apt  to  disagree  with  young  chil- 
dren, and  lay  the  foundation  of  severe  constitutional 
disease.  A  nourishing  diet  should  be  prescribed  for 
the  convalescent,  which  would  be  highly  improper  for 
a  patient  laboring  under  a  severe  or  constitutional 
affection.     Hence  a  diet  containina:  little  or  no  nutri- 


Preface.  vii 

ment  is  proper  for  the  sick  during  the  paroxysm  of 
disease,  and  is  called  Antiphlogistic,  or  low  diet. 
Such  is  gum,  starch,  sugar,  and  the  juice  of  ripe 
fruits,  jellies,  and  acidulated  drinks. 

The  Second  Class  are  substances  of  the  vegetable 
kingdom,  consisting  of  albumen,  gluten,  and  fixed 
oils. 

The  Third  Class — still  higher — is  a  Milk  Diet,  par- 
ticularly cream,  which  may  be  allowed  to  the  sick 
when  entirely  free  from  disease,  but  suffering  from 
the  debility  consequent  upon  his  sickness. 

Fourth  Class  consists  of  e^o-s  —  intermediate  be- 
tween  a  vegetable  and  a  full  animal  diet,  and  contain- 
ing minute  proportions  of  Sulphur  and  Phosphorus. 

Fifth  Class  comprises  animal  substances  highly 
stimulating;  and  when  absorbed,  produces  an  aug- 
mented richness  in  the  blood.  These,  to2;ether  with 
the  malt  liquors,  wines,  and  other  stimulating  drinks, 
serve  to  promote  a  vigor  and  give  tonacity  to  the  de- 
bilitated constitution  after  an  attack  of  disease. 

The  authors  consulted  in  the  compilation  of  this 
work  have  been  the  treatises  of  Professors  Pereira, 
of  the  London  University,  Wood,  of  the  University 
of  Pennsylvania,  and  others,  whose  names,  in  brack- 
ets, will  be  found  in  the  body  of  this  work. 

The  Scale,  as  a  frontispiece^  shows  the  time 
usually  employed  in  healthy  digestion,  in  the  stomach, 
generally  denominated  ''Chymification ;"  but  the  di- 
gestibihty  of  foods  is  aftected  by  circumstances  relat- 


VI 11  i'llEFACE. 

ing  to  the  individual:  as  the  state  of  hudy  and  mind ; 
habits ;  the  interval  that  has  elapsed  since  the  last 
meal ;  the  keenness  of  the  appetite ;  the  amount  of 
exercise  taken  before  or  after  eating,  and  the  quantity 
of  food  swallowed  at  one  meal,  are  circumstances 
which  aifect  digestion.  Violent  anger,  for  example, 
disturbs  the  process,  and  gives  rise  to  bile  in  the  sto- 
mach. In  fevers,  where  there  is  dryness  of  the  mouth, 
and  thirst,  little  or  no  gastric  juice  is  secreted ;  hence 
the  propriety  of  withholding  food  is  very  obvious. 

The  other  plate  shows  the  Nutritive  Qualities  of 
Food.  Cucumbers,  thus  placed  at  the  foot  of  the  list, 
and  marked  25,  shows  that  975  parts  in  1.000  are 
waste.  The  other,  being  taken  up  and  carried  into 
the  circulation,  forms  a  part  of  the  animal  economy. 
And  wheat,  marked  950,  shows  that  that  amount  is 
nutritive,  while  only  50  parts  are  waste ;  hence  it  is 
called  the  '^stafF  of  life." 

Food  has  thus  been  arrano^ed  into  five  classes  — 
from  the  least  irritating,  to  the  more  nutritive  or 
stimulant.  It  will  thus  be  found  to  simplify  the  whole 
subject,  and  render  practical  and  useful  all  the  details 
herein  set  forth. 

A  copious  Index  and  Glossary  is  added,  of  such 
terms  as  are  not  in  common  use,  and  will,  the  author 
hopes,  be  found  very  useful. 

E.  Neal,  M.  D. 
Philadelphia,  923  Chestnut  Street. 


DIET 


THE    SICK   AND   CONVALESCENT. 


ANTIPHLOGISTIC    DIET. 

First  Class,  and  lowest  in  the  scale,  are  vege- 
table substances  devoid  of  irritating  properties, 
and  consisting  of  gum,  starch,  and  sugar,  in  the 
form  of  liquids. 

a  U  M     W  A  T  E  R ,     ( Gum  Acacia,) 

Is  best  prepared  by  dissolving  an  ounce  of  Gum 
Arabic  in  a  pint  of  ])oiling  water,  and  allowing  it 
to  stand  till  cool. 

It  is  nutritious,  and  adapted  to  the  highest  state 
of  scastric  irritation. 

IX  FT  SIC  X    OF    SLIPPERY    ELM.     ( ClmnH.) 

Take  of  the  bark,  sliced  and  bruised,  one  ounce; 
boilins:  water,  one  i)int.  Macerate  in  a  covered 
vessel  for  two  hours,  and  strain. 


8  D  I  E  T     F  0  K     T  H  E 

INFUSION     OF     SASSAFRAS     PITH.    {Medulla  Sassefraa.) 

Take  of  sassafras  pith  one  drachm  ;  cold  water, 
one  pint.     Macerate  for  three  hours,  and  strain. 

INFUSION    OF    BENNE    LEAVES.     {Sesame  Folia.) 

One  or  two  of  the  fresh  leaves,  stirred  ahont  in 
half  a  pint  of  cool  water,  will  soon  render  it  suffi- 
ciently viscid ;  forming  a  rich,  hland  mucilage, 
much  used  as  a  drink  in  various  complaints  in 
which  demulcents  are  applicable.  If  the  leaves  are 
dried,  hot  water  should  be  used. 

CANNA. 

This  is  the  fecula  of  the  root  canna  eduUs.  Under 
the  French  name,  "  tous  les  mois,''  this  food  was  a  fe^v 
years  since  introduced  into  this  country.  It  is  pre- 
pared in  the  West  India  Islands.  One  ounce,  dis- 
solved in  a  pint  of  boiling  water,  makes  a  nuti'itious 
and  wholesome  food  for  infants  or  invalids. 

It  is  said  to  form  even  a  stifiei*  jelly  than  that  ot 
arrow-root. 


Sick    and    Convalescent.  9 

TAPIOCA,     (Janipha   Manihot,) 

The  starch-grains  of  a  South  American  phmt, 
forms  an  excellent  diet  for  the  sick  and  convales- 
cent, and  is  prepared  by  boiling  a  tablespoonful  in 
a  pint  of  water,  till  thoroughly  dissolved,  and  sea- 
soning with  sugar  and  nutmeg,  or  other  spices. 

IRISH    MOSS.      (Chondnti.) 

A  plant  growing  on  the  southern  and  western 
coasts  of  Ireland,  but  also  a  native  of  the  United 
States.  It  is  prepared  by  boiling  in  one  pint  and  a 
half  of  water,  down  to  one  pint,  half  an  ounce  of 
the  moss.  Sugar  and  lemon-juice  is  then  added, 
to  improve  the  flavor ;  having  flrst  macerated  the 
moss  in  cool  water  for  ten  minutes  previous  to 
boiling. 

ARROW-ROOT,    {.Varanta,) 

Is  prepared  by  dissolving  it  in  hot  water,  Avith 
which  it  forms  a  gelatinous  solution,  and,  if  in  suf- 
ficient quantity,  a  jelly-like  mass,  on  cooling.  A 
tables[»oonful  is  sufficient  for  a  pint  of  water.     It 


10  Diet    fur    the 

.should  first  be  forniod  inio  ii  paste  with  ii  little  eold 
water,  and  then  the  ])()ilinii;  water  added,  with  brisk 
agitation.  It  may  be  rendered  more  palatable  by 
the  addition  of  lemon-juice  and  sugar,  or  spice  and 
wine,  if  not  contra-indicated. 

SAGO     {Sai/un   luniiphii) 

Is  nutritive,  easily  digested,  and  wholly  destitute 
of  irritating  properties.  It  is  given  in  the  liquid 
state,  care  being  taken  to  boil  it  long  in  water,  and 
stir  it  constantly,  that  it  may  be  thoroughly  dis- 
solved. A  tablespoonful  to  a  pint  of  Avater  is  suf- 
ficient for  ordinary  purposes,  seasoned  Avitli  sugar, 
imtmeg,  or  other  spice — sometimes,  but  not  always, 
with  wine. 

BARLEY-WATER    {Horde  urn) 

Is  prepared  b}-  using  two  ounces  of  pearl  barley, 
having  first  washed  it,  to  free  it  from  extraneous 
matters.  Boil  with  half  a  pint  of  water  for  a  short 
time ;  then  strain,  and  throwing  away  the  first 
water,  add  four  pints  of  boiling  w^ater.  Boil  to 
one-half,  strain,  and  drink  cool. 


Sick   and   Convalescent.  11 

RICE-WATER    ( Onjza  Sat  Ira) 

May  be  prepared  in  the  same  way  as  barley- 
water.  It  is  entirely  free  from  laxative  properties, 
and  is  admirably  adapted  to  states  of  weak  bowels 
and  tendency  to  diarrhoea. 

S  U  G  A  R  -  W  A  T  E  R.     {Acer  Saccharium.) 

This  is  the  natural  product  of  the  maple-tree, 
one  of  the  prides  of  our  American  forests,  being 
the  sap  of  the  aeer  sacchai'iwn^  and  yields  us  an  ad- 
mirable drink  in  febrile  states  of  the  system.  But 
the  sugar  of  the  beet,  the  cane,  the  palm  (called 
jaggary)^  or  of  the  grape  (glucose),  all  contribute  to 
swell  this  list  of  the  materia  medica. 

One  ounce  of  sugar  or  of  rock-candy  to  the  pint 
of  water,  with  one  scruple  of  citric  or  any  other 
vegetable  acid,  forms  a  pleasant  drink  in  febrile 
states  of  the  system;  and  molasses  and  vinegar,  in 
the  proportion  of  four  of  the  former  to  one  part  of 
the  latter,  with  a  little  powdered  ginger,  form  a  de- 
lightful and  nutritious  beverage.  Pectine  or  vege- 
table jellies  also  form  a  convenient  diet  for  the  sick 
ami  convalescent. 


1  -2  T)  1  i:  T     1-  0  It     T  I!l  E 

Juices  of  Ripe  Fruits  or  Jellies,  in  the  form  of  Acidu- 
lated Drinks  or  Watered  Ices. 

LEMONADE. 

The  juice  of  one  lemon,  added  to  one  pint  of 
cold  water,  with  two  ounces  of  sin"iY)le  syvnp,  forms 
an  agreeable  and  refreshing  beverage;  and  being 
refrigerant,  is  admirably  adapted  for  inflammatory 
and  febrile  complaints. 

OKANGEADE. 

This  is  prepared  in  the  same  manner  as  the 
above.  The  juice  of  oranges  is  not  so  acid,  and 
therefore  requires  less  sugar  than  that  from  lemons. 
Both  drinks,  when  frozen,  constitute  the  lemon 
and  orange  watered  ices  of  the  shops. 

RASPBERRY    VINEGAR. 

R.  Bacca  Rubi  Idoei  Suec Oss.     Take  Raspberr}'. 

Acetum  communis ^vi.     Juice,  ^  pint. 

Sacch.  Alb Sxii.   Vinegar,  G  oz. 

Sugar,  12  oz. 

Boil  to  a  syrup,  and  add  two  tablespoonfuls  to 
half  a  pint  of  watei*  for  a  (h-ink. 


Sick   and    Convalescent.  13 

s  t  r  a  w  berry  juice. 

Take  equal  weights  of  ripe  strawberries  and  pul- 
verized loaf-sugar;  mix  tliem,  and  let  stand  in  a 
cool  place  twelve  hours;  strain  off  the  juice,  and 
to  two  tahlespoonfuls  add  half  a  pint  of  cold  water. 
This  constitutes  a  delio^htful  and  refreshino-  bever- 
age,  and  may  be  taken  ad  libitum  in  inflammatory^ 
affections. 

This  juice,  when  boiled  with  suflicient  Avater  to 
the  density  of  1.319,  constitutes  the  strawberry 
syrup  of  the  U.  S.  P. ;  and  to  prevent  fermentation, 
should  have  32  parts  in  every  1000  of  sugar  of 
milk  added. 

In  like  manner,  from  raspberries  or  blackberries 
(the  latter  containing  an  astringent  principle),  may 
be  prepared, 

RASPBERRY    JUICE, 
BLACKBERRY    JUICE. 

PINEAPPLE    JUICE 

Is  made  as  the  above,  using  one  pound  and  a 
half  of  powdered  loaf-sugar  to  one  pound  of  pine- 


14  Diet   f  o  i\    the 

apple,  in  tliiii  slices ;  and  may  l)C  made  into  a 
syrup,  as  directed  for  the  foregoing.  One  ounce 
to  half  a  pint  of  water  constitutes  a  drink. 

APPLE    JUICE 

Is  prepared  by  adding  to  half  a  pint  of  cold 
water  two  tablespoonfuls  of  apple  jelly,  made  as 
follows : 

Boil  twenty- four  apples,  cut  up  and  cored,  in  a 
quart  of  water,  with  sliced  lemon,  nntil  nearly  satu- 
rated. Strain,  and  to  every  pint  of  juice  add  a 
pound  of  loaf-sugar,  and  boil  till  done ;  which  is 
ascertained  by  cooling  a  small  quantity,  and  drop- 
ping it  into  a  glass  full  of  cold  water.  If  it  sinks 
to  the  bottom,  the  liquid  will  gelatinize  when  cold. 

CUR  Pv  ANT    JUICE. 

This  is  made  by  adding  two  tablespoonfuls  of 
currant  jelly  to  half  a  pint  of  water;  drink  often, 
but  little  at  once.  Currant  jelly  is  prepared  by  ex- 
tracting the  juice  of  the  currant,  placing  it  in  a 
covered  jar,  in  boiling  water,  over  a  brisk  tiro ; 
boilina:  for  tw^enty  minutes  one  pint  of  the  juice 


Sick   and    Convalescent.  15 

>vitli  one  pound  of  loaf-sugar ;  first  dissolving  the 
sugar  in  tlie  juice  before  Ijoiling. 

QUINCE    JUICE 

Is  prepared  in  the  same  manner  as  apple  juice; 
using  C|uince  jelly  instead  of  apple  jelly. 

P  E  A  11    JUICE. 

This  is  made  by  adding  two  tablespoonfuls  of  the 
juice  of  preserved  pears  to  half  a  pint  of  cold 
water. 

\  E  R  JUICE. 

This  is  the  expressed  juice  of  the  unripe  grape  ;■ 
mucli  esteemed  for  its  refreshing  properties  in  hot 
climates,  containing,  besides  malic  and  tartaric, 
racemic  acid,  largely  diluted  with  water.  The 
juice  of  the  ripe  fruit,  particularly  the  Malaga 
grape,  without  the  skin,  pulpy  part,  or  seeds,  is 
much  more  esteemed  by  the  sick  and  convalescent. 
Raisins  are  often  used,  boiled  in  gruel  or  the  like, 
to  impart  flavor:  but  should  not  be  allowed  to  the 
sick  whose  digestion  is  weak,  or  where  there  is  a 
tendencv  to  flatulencv. 


16  Die  t   i-  o  ii   t  h  e 

TAMA  IIIXI)    JUICE. 

Tamariiidri  in  a  preserved  state  are  imported  from 
the  East  and  West  Indies,  and  eontain  citric,  tar- 
taric, and  malic  acids,  united  with  gum,  sugar  and 
cream  of  tartar.  AVhen  four  tahlespoonfuls  are 
taken  and  added  to  half  a  pint  of  cold  water,  and 
frequently  agitated  for  twenty  minutes,  an  agree- 
able and  acid  drink  is  produced,  which  is  laxative 
in  its  properties,  and  is  admirably  adapted  to  those 
cases  where  there  is  a  constipated  condition  of  the 
bowels,  left  during  convalescence  from  an  active 
fever.  Simple  syrup  added  to  the  imported  juice 
renders  it  much  more  palatable  and  nutritious. 

At  certain  seasons  of  the  year,  these  fruits  become 
scarce,  and  are  not  to  be  procured.  To  meet  this 
want,  artificial  flavors  have  been  introduced;  to 
prepare  which,  see 

Fruit  Essences. 

ESSENCE    OF    PINEAPPLE.     ( Basi!^  For,, „!a. ) 

Dissolve  six  pounds  of  sugar  and  half  an  ounce 
:)f  tartaric  acid  in  twenty  pounds  of  boiling  water. 


Sick    a  x  d    Convalescent.  IT 

i\i'tei'  the  solution  has  stood  several  days,  add  eight 
ounces  of  putrid  cheese,  broken  up  with  three 
pounds  of  skimmed  and  curdled  sour  milk,  and 
three  pounds  of  levigated  chalk.  The  mixture  is 
kept  warm,  at  about  the  temperature  of  02°  F., 
and  stirred  daily,  for  live  or  six  weeks,  till  gas  has 
ceased  to  be  evolved.  The  liquid  thus  obtained  is 
mixed  with  an  equal  quantity  of  cold  water,  and 
eight  pounds  of  crystallized  carbonate  of  soda,  pre- 
viously dissolved  iu  water,  added.  It  is  then  fil- 
tered, and  the  filtrate  evaporated  down  to  ten 
pounds,  and  live  and  a  half  pounds  of  sulphuric 
acid,  diluted  wdth  the  same  quantity  of  water, 
carefully  added.  The  butyric  acid,  which  sepa- 
rates on  the  surface  as  a  dark-colored  oil,  is  to  be 
removed,  and  the  rest  of  the  liquid  distilled,  neu- 
tralized with  carbonate  of  soda,  and  the  butyric 
a(;id  separated  as  1)efore  by  sulphuric  acid. 

The  impure  butj-ric  acid  is  purified  by  adding 
one  ounce  of  sulphuric  acid  to  every  })0und  of  the 
crude   acid,   saturated  with  fused  chloride  of  eal- 


O  :!: 


18  JDlET     FOR     THE 

cium,  and  redistilled.    The  product  will  yield  about 
twenty-eight  ounces  of  pure  l)utyri(.'  acid. 

The  essence  of  pineapple  is  prepared  from  this 
acid  by  mixing,  by  weight,  three  parts  of  butyric 
acid  with  six  parts  of  alcohol  and  two  parts  of  sul- 
phuric acid,  in  a  retort,  and  submitting  the  whole 
to  distillation  with  a  gentle  heat.  The  product  is 
treated  with  chloride  of  calcium,  and  redistilled. 
The  pure  ether  is  tlius  obtained. 

Take  of  Essence  of  Pineapple .1  cz 

Simple  SyruT   2  galla. 

Burnt  Sugar |  oz. 

Fruit  Acid 8  oz. 

M.  Two  ounces,  mixed  with  carbonated  soda, 
or  ice-water,  forms  a  most  delightful  and  refreshing 
beverage. 

FRUIT    ACID. 

Take  of  Citric  Acid 8  oz. 

Boiling  Water 6  oz. 

AVlien  dissolved,  filter  through  pajDcr. 


Sick   a  x  d    Convalescent.  19 

Artificial  Fruit  Essences. 

PEAR    OIL. 

This  is  a  solutiou  of  acetate  of  amyl-oxide  and 
acetate  of  ethyl-oxide  in  aleohoh  Fifteen  parts  of 
the  former  are  dissolved  with  half  a  part  of  acetic 
ether  in  one  hundred  parts  of  alcohol,  and  consti- 
tute the  essence  of  pear. 

R.     Syrup  Simplex   1  gall. 

Essence  of  Pear A  oz. 

Fruit  Acid 4  oz. 

^[.  This  is  jargonelle  pear  syrup.  Two  ounces 
added  to  half  a  pint  of  fountain  soda,  or  ice-water, 
is  a  pleasant  and  refreshing  drink. 

B  A  X  A  X  A    E  S  S  E  X  C  E 

Is  prepared  by  mixing  essence  of  pear  with  bu- 
tyric ether  in  sufficient  quantities,  so  that  when 
half  an  ounce  is  added  to  four  })ints  of  simple 
syrup  and  two  ounces  of  fruit  acid,  and  two  ounces 
are  incorporated  with  half  a  pint  of  iced  or  soda 
water,  it  shall  have  the  flavor  of  the  fresh  ])an.ana 
fruit. 


20  1)  I  L  T     F  0  R     T  II  E 

]•:  s  s  I-:  X  c  ]■:  o  f  quince. 
This  is  the  pelurgoiiic  ethor  (formed  by  reaction 
of  dilute  nitric  acid  on  tlie  oil  of  rue),  dissolved  in 
alcohol ;  having  an  aoTeeablc  vinous  odor,  and  a 
taste  slightly  acid.  It  is  prepared  for  use  in  the 
same  manner  as  the  pear  syrup. 

ESSENCE    OF    APPLE 

Is  prepared  by  the  reaction  of  four  parts  fusil  oil 
and  four  parts  sulphuric  acid  with  live  parts  valeri- 
anic acid.  One  part  of  this  ether  valerianate  of 
amylic,  dissolved  in  eight  parts  alcohol,  is  used  for 
flavoring  the  syrup  of  apple. 

Strawberri/,  Raspberry,  Apricot,  Mulberry,  Green 
G-age,  and  Black  Currant  essences,  are  mixtures  of 
the  above  ethers,  modified  by  the  addition  of  nitrous 
ether,  vanilla,  and  certain  volatile  oils,  to  bring 
about  the  taste  and  odor  of  X\\q  fresh  fruit,  which 
*  it  is  the  object  to  imitate  ;  the  success  in  which 
depends  upon  the  purity  of  the  materials  employed. 

I  M  P  E  11  1  A  T-  . 

.    Take  cream  of  tartar  two  ounces;   the  juice  and 
peel    of  two    lemons:     pour    on    these    six    quarts 


Sick   an  d    C  o  x  v a l  e s  c  e x t.  21 

of  boiling  water;  stir,  and  cover  close;  sweeten 
witli  loaf-sngar  to  yonr  taste;  then  strain,  and  bot- 
tle ;  adding  lialf  a  pint  of  the  best  Monongakela 

c 

^Mhiskey  to  tlie  whole  quantity. 


Second  Class.  —  Substances  of  the  vegetable 
kingdom,  identical  with  the  constituents  of  the 
human  body;  entering  into  its  composition  without 
change,  and  consisting  of  albumen,  gluten,  and 
lixed  oils. 

0  a  T  -  .AI  E  a  L    GRUEL. 

Take  two  ounces  of  oat-meal,  and  one  quart  of 
boiling  water;  mix  the  meal  with  sufficient  cold 
water  to  make  a  paste ;  then  add  it  to  the  Ixjiling 
water,  little  by  little,  stirring  all  the  time  ;  then 
remove  from  the  lire,  and  add  sugar  and  spice  suf- 
ficient to  make  it  agreeable. 

It  will  rerpiire  twenty  minutes'  boiling.  A  little 
salt  added  is  palatable.  If  the  above  be  made  from 
the  Bethlehem  oat-meal,  it  should  not  be  strained ; 


22  1)  I  K  T     F  0  11     T  JI  E 

but  if  from  coar.se  ii,'rit>'^,  after  l)oiliiig,  it  sliould  be 
passed  tliroiig'li  a  sieve,  and  tlieii  seasoned. 

ONIONSOUP  , 

Is  niucli  eraved  by  many  recovering  from  sick- 
ness. 

Cut  a  large  onion  into  live  pieces;  Avarm  some 
butter  in  a  frying-pan ;  put  tlie  onion  in,  and  fry  it 
l)rown,  with  a  little  salt  and  pepper,  if  allowable. 
Then  toast  a  piece  of  bread  brown,  cut  it  up  into 
small  pieces,  and  place  it  on  a  disli.  When  the 
onion  is  well  done,  pour  over  it  a  pint  of  boiling 
Vs^ater ;  stir  it  round  briskly,  and  then  pour  over  the 
toast. 

C  II  A  C  K  E  R    PANADA. 

Put  two  or  three  crackers  into  a  pint  tin-cu}»  of 
cold  Avater.  Set  it  on  the  fire,  covering  it  closely. 
When  it  boils,  pour  it  into  a  bowl,  sw^eeten,  and 
add  a  little  spice,  if  allowable.    To  be  eaten  warm. 

INDIAN    GllUEL. 

Put  three  large  tablespoonfuls  of  Indian  meal 
(sifted)  into  a  quart  of  water ;  l)oil  fifteen  minutes, 
sweeten,  and  serve  up  w  ith  toast. 


Sick   and   Convalescent.  23 

P  A  N  ADA. 

Having  pared  oiF  the  crust,  boil  some  slices  of 
bread  in  a  quart  of  water  for  about  five  minutes. 
Then  take  out  the  bread,  and  beat  it,  vith  a  little 
of  the  water  in  which  it  has  been  l)oiled,  in  a  deep 
dish,  to  a  pulp.  Mix  with  a  little  butter,  sugar, 
and  nutmeg,  to  suit  the  taste. 

FARINA 

Is  prepared  for  use  by  stirring  a  tablespoonfal  or 
more  into  a  pint  of  boiling  water,  simmering  for  a 
quarter  or  half  an  hour,  and  flavoring  with  essence 
of  vanilla,  or  lemon,  to  suit  the  taste. 

GRATED    FLOUR. 

Take  one  pound  of  fine  wheat  flour;  tie  it  up  in 
a  linen  cloth,  as  tight  as  possible ;  and  after  fre- 
quently dipping  it  in  cold  water,  and  then  in  flour, 
so  as  to  form  a  crust  around  the  bag,  and  prevent 
the  v/ater  from  soakiup'  it  while  boiline^,  then  boil  in 
a  gallon  of  water,  until  it  becomes  a  hard,  dry  mass. 
Two  tablespoonfuls  of  this  flour  is  grated,  and 
boiled  in  a  pint  of  water.  Flavored  and  sweetened 
to  suit  the  taste. 


24  D  I  E  T     F  0  R     T  H  E 

V  E  a  E  T  A  r,  L  E  SOU  p. 
Take  two  potatoes,  two  onions,  two  turnips,  one 
carrot,  and  a  little  parsley,  and  cliop  them  fine. 
Peel  the  potatoes,  quarter  them,  slice  the  onions, 
cut  the  turnips,  and  slice  the  carrot.  With  suffi- 
cient salt,  hoil  in  three  pints  of  water,  down  to  a 
quart.  About  fifteen  minutes  before  it  is  done,  add 
the  parsle3\  Strain,  and  serve  Avith  light  bread  or 
toast. 

COCOA. 

Boil  two  ounces  of  good  cocoa  in  a  quart  of 
v/ater.  Simmer  quietly  for  an  hour,  and  serve  hot, 
v/itli  sugar  and  cream. 

CHOCOLATE. 

After  a  decoction  of  chocolate  is  made  in  the 
usual  way,  it  should  be  allowed  to  stand  till  cool. 
The  oily  parts  which  rise  to  the  surfjice  should  then 
be  removed,  and  the  liquid  boiled,  and  served  up 
with  suirar  to  suit  the  taste. 


Third  Class.  —  Intermediate  between  the  most 
nutritious  vegetable  and  a  full  animal  diet,  is  milk; 
the  oily  matter  of  which,  particularly  ci'eam,  bears 


S  I  C  K     A  X  D     Co  N  V  A  L  E  S  C  E  X  T.  25 

about  the  siimc  practical  relation  to  vegetable  oils 
as  its  caseine  does  to  vegetable  albumen,  and  is  one 
of  the  fii'st  articles  of  food  which  may  be  allowed 
in  rising  from  the  lower  to  the  higher  grades  of 
diet. 

MILK    DIET. 

COWS  :\IILK, 

Like  the  milk  of  most  other  animals,  is  resolv- 
able into  three  parts,  very  different  in  their  proper- 
ties from  each  other :  viz.,  the  oily  part,  which 
yields  cream  and  butter;  the  coagulable  part, 
Avliich  sfives  curd  and  cheese ;  and  the  waterv, 
sweet  part,  which  constitutes  vrhey.  The  coagu- 
lable part  is  very  abundant  in  the  milk  of  cows, 
o'oats,  and  sheep ;  but  the  proportion  is  smaller  in 
the  milk  of  asses  and  mares,  and  smallest  in  that 
of  women.  It  is  chiefly  ovring  to  the  greater  or 
less  proportion  of  the  curdy  matter,  that  the  milk 
of  different  animals  is  heavier  or  lighter  upon  the 
stomach ;  or,  in  other  words,  more  or  less  digestible. 
Hence,  next  to  woman's  milk,  mare's  or  asses'  is 
the  lightest. 


26  D  I  ]•:  T   ]•  0  11    T II  E 

Ciilike  other  animal  tluids,  it  does  not,  on  keep- 
ing, run  into  the  putrefactive  fermentation,  but 
turns  sour;  and,  in  consequence  of  the  sugar  it  con- 
tains, yiekls,  on  distiHation,  an  intoxicating  liquor, 
called  "Koumiss."  On  account  of  the  abundance  of 
oily  and  coagulable  matter  which  it  contains,  cow's 
milk  is  by  no  means  so  well  suited  to  infants  as 
human  milk.  This  has  been  attributed  to  tlie 
greater  tendency  to  acidity  in  the  milk  of  the  cow, 
an  herbiverous  animal ;  wliereas  in  the  human  sub- 
ject the  diet  is  mixed.  The  quality  of  Avoman's 
milk  too  often  becomes  depraved,  or  its  secretion 
stopped,  l)y  the  luxurious  and  debilitating  habits 
of  civilized  life.  Cow's  milk,  in  too  many  instances, 
becomes  a  necessary  substitute.  It  should,  there- 
fore, never  be  given  alone  to  infants ;  but  be  diluted 
witli  water,  to  prevent  those  gripings  and  other 
diseases  in  young  children,  which  it  is  so  apt  to  pro- 
duce when  given  alone. 

Milk  is  rendered  heavier  by  boiling,  and  is  very 
liable  to  occasion  costiveness. 


Sick   and    Convalesce  n  t.  27 

c  B.  E  A  :\i 
Is  the  oily  part  of  milk,  with  a  small  admixture 
of  the  coagulahle  part,  and  some  of  the  whey.     It 
is  the  richest  and  most  nutritious   part  of  milk, 
and  when  fresh  and  sweet,  is  very  \vholesome. 

BUTTE  R 

Is  ohtained  from  cream  by  churning.  During 
the  process,  the  oil  is  supposed  to  combine  v/ith 
oxygen.  It  has  very  nourishing  properties;  and, 
except  when  eaten  in  too  large  quantities,  so  as  to 
produce  butyric  acid  in  the  stomach,  is  wholesome 
and  palatable. 

Curds,  which  are  separated  from  milk  by  rennet, 
are  nutritious,  but  not  easily  digested;  but  when 
coagulated  in  a  particular  manner,  and  known 
under  the  name  of 

C  0  R  S  T  0  R  P  H  I  N    C  R  E  A  :\I 

Is  nutritious,  grateful  to  the  stomach  and  palate, 
acid,  and  cooling.     It  is  prepared  as  follows : 

A  portion  of  skimmed  milk  is  put  into  a  wooden 
vessel,  deeper  than  wide,  and  Avhich  has  an  aper- 


28  1)  I  1-  'i'     ]■■  (J  K     TH  K 

turc  in  thu  bottom,  cloriod  with  a  small  plug.  This 
vessel  is  to  bu  set  in  another,  that  is  wider  and 
deeper,  surrounded  with  boiling  water,  and  allowed 
to  remain  for  one  or  two  days,  according  to  the 
state  of  the  weather;  after  vrhich  time,  the  milk  is 
found  coagulated,  and  its  water}-  portion  subsided 
to  the  bottom  of  the  vessel.  This  watery  portion 
is  drawn  off  by  the  aperture  al)ove  mentioned,  and 
the  coagulum  in  the  smaller  vessel  is  again  sur- 
rounded with  boiling  water  as  before.  Having 
remained  in  this  state  for  twent^'-four  hours  longer, 
it  is  found  that  more  of  the  watery  portion  is  sepa- 
rated from  the  coagulum  ;  which  being  drawn  off 
as  before,  the  coagulum,  now  of  a  tolerably  thick 
consistence,  is  stirred  and  briskly  agitated  with  a 
wooden  spatula  or  spoon.  It  is  then  ready  to  be 
served  upon  the  table. 

CHEESE. 

Curds,  separated  from  milk  by  rennet,  subjected 
to  strong  pressure,  and  more  or  less  salted,  is  an 
aliment  suited  onlv  to  healthv  stomachs. 


S  I  C  K     A  X  D     C  0  N  V  A  L  E  S  C  E  N  T.  29 

Toasted  Cheese  is  still  more  indigestible,  and  is  an 
improper  diet  for  those  whose  stomachs  are  weak. 
The  Cheshire,  Gloucester,  and  Stilton,  English, 
and  the  Parmesan,  Italian,  cheeses,  are  in  most 
esteem.  The  Gruyeres  cheese,  made  in  the  canton 
of  Frieburg,  and  the  green  Swiss  cheese  (called 
"  Schabziger  "),  which  owes  its  liavor  and  color  to 
the  herb  meliot,  are  much  used  in  this  country, 
under  the  name  of  '-Sap-Sago." 

B  U  T  T  E  R  -  :M  I  L  K 

Is  the  residuum  left  after  churning,  and  is  cool- 
ing, aperient,  and  nourishing.  Sweet  butter-milk 
is  admirably  adapted  to  consumptive  habits,  and 
should  form  the  patient's  entire  drink. 

w  H  E  Y 

Is  the  thin,  watery  part  of  milk,  freed  from  its 
oily  and  coagulable  portions,  and  containing  its 
sweetish  principle,  called 

SUGAR    OF    MILK; 

Which  is  obtained  from  whey,  by  evaporation. 


3 


* 


30  Die  t    y  u  k    t  ii  e 

A  L  JNI  0  N  D    M  I  L  Jv 

Is  an  emulsive  liquid,  used  as  a  drink.  It  is  pre- 
pared as  follows : 

Take  of  sweet  almonds,  blanched,  half  an  ounce  ; 
powdered  Gum  Arabic,  one  drachm  ;  white  sugar, 
two  drachms ;  water,  cold,  six  ounces  and  a  half. 
I^eat  the  almonds  with  the  sugar  and  gum,  and 
then  gradually  add  the  water.  Almond  milk  con- 
tains in  solution  caseine,  sugar,  and  gum;  and 
retains  iu  suspension  a  fixed  oil.  It  forms  a  very 
agreeable  demulcent  drink  in  colds,  coughs,  and 
inflammatory  aftections  of  the  bowels  and  urinary 
organs. 

S  Y  II  U  P    OF    ALMONDS.     ( Onjeat.) 

Take  of  sweet  almonds,  one  pound ;  bitter  almonds, 
four  ounces;  water,  three  pints  (wine);  sugar,  six 
pounds.  Blanch  the  almonds,  and  beat  them  in 
a  mortar  to  a  fine  paste,  adding  three  fiuid-ounces 
of  water  and  one  pound  of  sugar.  Mix  the  paste 
thoroughly  with  the  remainder  of  the  water. 
Strain  with  strong  expression,  add  the  remainder 


Sick   and    U  o  ^■  v  a  l  e  s  c  e  ^"  x.  6i 

of  the  sugar  to  the  strained  licjuid,  and  dissolve 
with  a  gentle  heat.  Strain  the  syrup  through  linen, 
allow  to  cool,  bottle,  and  keep  in  a  cool  place. 
Sometimes  orange-ilower  water  is  added,  to  im- 
prove the  taste. 

Orgeat  is  demulcent,  and  slightly  narcotic  ;  owing 
to  the  presence  of  the  acid  derived  from  the  bitter 
almonds.  It  is  used  to  iiavor  drinks  for  the  con- 
valescent, and  allay  troublesome  coughs.  Two 
tablespoonfuls  are  sufficient  for  half  a  pint  of  com- 
mon or  soda  w^ater. 

C  0  C  0  A  -  X  U  T    31 1  L  K 

Is  an  albuminous  liquid,  closely  allied  to  vege- 
table emulsions,  though  devoid  of  oily  matter.  It 
holds  in  solution  vegetable  caseine,  sugar,  gum,  and 
some  salts.     It  is  highly  nutritive. 

TOAST    TEA. 

Toast  a  piece  of  stale  bread  brown  on  both  sides, 
put  it  into  a  bowl,  and  pour  over  it  boiling  water 
sufficient  to  cover  it.  Sweeten  with  vvdiite  sugar, 
and  serve  up  either  cold  or  hot. 


32  D  I  E  T     F  0  R     T  H  E 

MILK    TOAST. 

Toast  a  piece  of  bread  brown.  Boil  milk,  Avith 
a  little  salt  and  butter  in  it,  and  pour  over  the 
toast. 

FLOATING    ISLAND. 

Take  the  whites  of  ten  eggs,  two  quarts  of  cream 
or  rich  milk,  a  few  teaspoonfuls  of  currant  or  quince 
jelly,  sugar,  rose-water,  and  three  drops  of  oil  of 
lemon.  Put  the  cream  into  a  suitable  vessel,  mix 
thoroughly  the  oil  of  lemon  with  the  sugar;  after 
which,  sw^eeten  the  cream,  add  rose-water  sufficient 
to  flavor,  beat  the  eggs,  adding  the  jelly,  little  by 
little,  till  it  stands  alone ;  then  place  on  the  top  of 
the  cream,  and  serve  up  when  done. 

FKENCII    CREAM. 

Take  one  pint  of  cream,  four  eggs,  and  half  a 
vanilla  bean.  Break  the  bean  in  pieces;  boil  it  in 
a  little  milk;  add  it  to  the  cream;  boil  both  to- 
gether; take  it  oif  of  the  fire,  and  stir  in  the  yolks 
of  four  eggs,  previous!}-  beaten.  Strain,  and  stir 
till  cool. 


Sick   and    C  o  ^M'  a  l  e  s  c  e  .n  t.  So 


SYLLABUB. 

Take  one  pint  of  cream,  the  rind  of  one  lemon, 
grated,  two  onnces  of  loaf-sugar,  and  the  whites  of 
three  eggs.  Beat  these  ingredients  together,  and 
as  the  froth  collects  serve  up  in  syllabub-glasses. 


I  c  E  -  C  Ft  E  A  :^i 

Is  made  by  flavoring  cream  with  lemon,  orange, 
vanilla,  pineapple,  or  strawberries,  and  sweetening 
and  freezing.  It  is  a  grateful  and  nourishing  diet 
for  the  convalescent  where  there  is  no  predisposi- 
tion to  fever. 

B  L  A  X  C  -  M  A  X  G  E  .      {From  Gelatine. ) 

Take  one  ounce  of  gelatine ;  boil  in  a  small 
quantity  of  water,  until  it  is  completely  dissolved ; 
then  add  one  quart  of  cream,  sweeten  with  half  a 
pound  of  loaf-sugar,  boil  together  for  five  minates, 
strain,  add  forty  drops  of  extract  of  vanilla  and  a 
few  drops  of  oil  of  lemon.  When  cold,  serve  up 
in  o'lasses.  Or  it  mav  be  eaten  after  it  has  been 
moulded. 


34  Diet    f  o  k    t  h  e 

B  L  A  N  C  -  JI  A  N  G  E  .      [From  Carrcujven,  or  Iriuh  Must:) 

Take  one  teacupful  of  Irish  moss,  free  from  ex- 
traneous substances;  rinse  it  in  one  water;  then 
just  cover  it  witli  water,  and  put  it  over  the  fire. 
As  soon  as  it  boils,  add  one  quart  of  sweet  milk ; 
and  as  soon  as  it  commences  boiling  again,  take  it 
off,  and  pass  it  through  a  bag.  Sweeten  it  accord- 
ing to  taste,  and  flavor  with  extract  of  lemon. 

BLANC- IMANGE. 

Take  one  quart  of  cream,  half  a  pound  of  loaf- 
sugar,  half  a  glass  of  rose-water,  six  calf's  feet  (or 
an  ounce  of  gelatine  or  isinglass),  ten  drops  of  the 
essence  of  almonds,  a  stick  of  cinnamon,  and  the 
grated  rind  of  a  lemon.  Boil  the  feet  in  three  or 
four  quarts  of  water  until  the  meat  falls  from  the 
bones ;  strain  the  liquor,  and  set  it  away.  IscKt 
day,  scrape  the  grease  from  the  top.  and  the  sedi- 
ment from  the  bottom  of  the  jelly ;  put  it,  with  the 
other  ingredients  (except  the  essence  and  rose- 
water),  into  a  vessel  over  the  tire.  Boil  all  together 
live  minutes ;  strain  it,  add  the  essences,  stir  until 


Sick   and    Convalescent.  35 

cool,  and  pour  into  your  moulds.  Do  not  take  them 
out  of  the  moulds  long  before  you  wish  to  use 
them,  as  the  air  discolors  them. 

In  using  the  isinglass,  boil  it  in  a  small  quantity 
of  Avater  until  it  is  dissolved  completely;  add  the 
other  ingredients,  and  prepare  it  as  above. 


Fourth  Class.  —  Another  kind  of  food  consists 
of  animal  principles  closely  analogous  with  the 
albumen  and  gluten  of  vegetables.  Like  them, 
very  nutritive,  witli  but  little  of  the  stimulant  pro- 
perty;  consisting  of  proteine,  and  containing  very 
2-ninute  proportions  of  ''•'  Sulphur  and  Phosphorus." 

EGGS. 

Granivorous  birds,  and  especially  the  domestic 
fowl,  yield  a  mild,  demulcent,  and  strengthening  ali- 
ment, suited  to  the  condition  of  advanced  conva- 
lescents, and  such  as  are  exhausted  by  immoderate 
evacuations. 

Haw  egg^    are   gently  laxative,    while  botli   tlio 


'•]o  1)  I  K  T    F  0  n    T  H  ]•: 

white  and  yolk  are  rendered  less  digestible  to  the 
generality  of  stomachs  when  boiled  to  hardness. 
The  lightest  and  best  mode  of  preparing  them  iov 
the  table  is  to  boil  them  only  so  long  as  is  neces- 
sary to  harden  the  white,  vrithout  depriving  the 
yolk  of  its  fluidity. 

Fried  eggs  are,  in  general,  not  suited  to  the  con- 
dition of  the  sick  and  convalescent. 

TO    BOIL    EG  GS. 

Have  your  water  boiling,  and  then  put  the  eggs 
in  very  carefully.  If  you  w^ant  the  whites  well 
cooked,  and  the  yolks  soft,  five  minutes  are  suffi- 
cient;  if  you  want  them  hard  boiled,  cook  them 
eight  minutes. 

POACHED    EGGS. 

Break  the  eggs  carefully  into  a  dish  of  boiling 
water,  and  let  them  boil  a  few  minutes,  until  the 
whites  are  completely  done,  leaving  the  yolks  soft. 
Serve  up  with  a  little  salt,  pepper,  and  butter  (if 
not  disallowed). 


S  I  C  K     A  X  T>     (^  0  NM'  A  L  E  S  C  E  N  T.  37 

Fifth  Class. — Animal  substances  most  nutritive, 
containing  albumen,  lil)rine,  caseine,  and  oleaginous 
products,  or  ozmozoue. 

Tbis  class  consists  of  tonic  diet  of  full  animal,  or 
animal  and  vegetable  food ;  a  mixture  of  wbicb  is 
best  suited  to  man.  Tbe  quality  of  animal  food  is 
scarcely  less  important  than  its  quantity ;  since 
some  kinds  are  more  stimulant,  some  more  nutri- 
tious, and  some  more  digestible  than  others. 

J^ext  in  the  scale  of  nutritive  power  are  oysters, 
and  the  lighter  kinds  of  fish.  Raw,  particularly 
salt,  oysters,  are  stomachic,  often  increasing  the 
appetite,  and  are  most  excellent  diet  when  deprived 
of  the  hard  part. 

^S^ext  comes  poultry  with  white  flesh.  After 
these,  the  ordinary  meats,  as  mutton  and  beef.  The 
dark-fleshed  poultry,  as  ducks  and  geese,  with  pork, 
though  stimulant,  are  difficult  of  digestion,  and  are 
not  suited  to  the  sick,  whose  digestion  has  been 
enfeebled  by  indisposition.  AVild  animal  food  is 
preferable  to  the  same  varieties  of  tame,  as  being 
more  easily  digested.  Adult  animal  is  preferable 
4 


38  J)  I  E  T     r  0  R     T  II  E 

to  very  young,  which  is  stringy  and  less  nutritive, 
or  to  the  old,  which  is  often  very  tough. 

Frying  is,  of  all  the  modes  of  preparation,  most 
unsuitable  to  the  condition  of  the  sick.  Roasting, 
broiling,  baking,  and  stewing,  are  the  most  appro- 
priate modes  of  preparation.  Soups  contain  the 
extractive  gelatin ;  and  other  soluble  parts  of  the 
meat  are  less  nutritious  than  the  solid  flesh  ;  the 
essence  being  the  most  stimulating  of  the  two. 

C  A  L  r '  S  -  F  0  0  T    JELLY. 

For  making  calf 's-foot  jelly,  obtain,  if  possible, 
feet  that  have  been  dressed  with  the  skin  on.  Boil 
eight  feet  in  six  quarts  of  water — boil  them  a  long- 
time, until  the  meat  drops  from  the  bones.  Strain 
and  measure  the  liquor,  and  set  away  to  get  cold. 
Kext  day,  scrape  the  grease  from  the  top  and  the 
sediment  from  the  bottom  of  the  jelly,  and  to  each 
quart  add  the  following  ingredients : 

One  pound  of  loaf-sugar  (pounded),  the  whites 
of  Ave  eggs,  three  lemons  (or  a  teaspoonful  of  tar- 
taric acid  and  a  few  drops  of  oil  of  lemon),  an 


Sick   and    Convalesced  t.  89 

ounce  of  cinnamon  in  the  stick,   the   rind  of  an 
orange,  and  a  pint  of  sweet  cider. 

Beat  the  eggs  lightly,  and  put  thein,  uuth  the 
jelly,  sugar,  lemons  (cut  up),  cinnamon,  and  orange- 
peel,  into  a  vessel.  Stir  them  well  together,  and 
set  them  on  the  lire ;  let  them  hoil  live  minutes ; 
then  add  the  cider,  and  let  it  hoil  again.  Do  not 
stir  it  after  it  is  set  on  the  fire.  Pour  it  through  a 
cullender  or  sieve  into  a  flannel  hag;  set  your 
moulds  under  the  bag,  and  set  it  in  a  warm  place ; 
let  it  drain  through  gradually — do  not  squeeze  it, 
or  that  will  prevent  its  being  clear.  If  it  is  not 
clear,  warm  it,  and  strain  it  again  and  again. 

ASSES'    MILK.     [Artijiclal.) 

Take  half  an  ounce  of  isinglass ;  dissolve  it  in  a 
quart  of  warm  barley-water;  add  one  ounce  of 
refined  sugar ;  then  mix  with  a  quart  of  new  milk, 
and  beat  up  together  with  a  whisk. 

This  is  inferior  to  the  asses'  milk,  which  is  one 
of  the  best  restorative  nutrients  in  convalescence. 
They  should  be  taken  warm. 


40  Die  t    f  u  ii    t  ii  e 

CHICKEN    JELL  Y, 

Cut  11  chicken  into  small  pieces ;  bruise  the 
bones,  and  put  the  whole  in  a  stone  jar,  with  a 
water-tight  cover.  Set  the  jar  in  a  large  kettle  of 
boiling  Avater,  and  keep  it  boiling  three  hours. 
Then  strain  off  the  liquid,  and  season  with  salt  and 
pepper. 

ORANGE    JELLY. 

Dissolve  one  ounce  of  Cox's  isinHass  in  as  much 
warm  water  as  will  cover  it.  Mix  the  juice  of  seven 
large  ripe  oranges  with  a  pound  of  sifted  loaf-sugar, 
provided  it  measures  a  pint;  if  not,  add  enough 
water  to  make  up  the  deficiency.  Put  these  ingre- 
dients into  a  porcelain  pan,  OA'cr  hot  coals,  and  stir 
till  they  boil.  Strain  the  whole  through  a  jelly-bag 
till  it  is  quite  clear,  having  added  a  few  petals 
of  the  Spanish  saifron  just  before  done  boiling. 
There  should  be  a  pint  of  orange  juice  to  every 
pound  of  sugar. 

GUMBO    SOUP. 

Take  a  quarter  of  a  peck  each  of  tender  ochres 
and  ripe  tomatoes.  Chop  the  ochres  fine,  and  scald 
and  peel  the  tomatoes.  Put  them  into  a  stew-pan 
without  any  water.     Add  ii  lump  of  butter,  and  :i 


Sick   and    Convalescent.  41 

very  little  salt  and  pepper  —  if  preferred,  an  onion, 
minced  fine.  Let  it  stew  steadily  for  an  hour ; 
then  strain  it,  and  serve  it  up  with  dry  toast.  It 
should  he  like  a  jelly. 

BEEF    TEA. 

Take  of  lean  heef,  but  juicy,  one  pound,  and  cut 
it  into  shreds.  Put  it  in  a  quart  of  water,  and  boil 
for  twenty  minutes ;  taking  off  the  scum  as  it 
rises.  After  it  is  cold,  strain,  and  season  with  a 
little  salt  and  black  or  Cayenne  pepper,  if  allowed. 

ESSENCE    OF    BEEF. 

Cut  a  piece  of  lean  and  juicy  beef  into  pieces  an 
inch  square.  Put  them  into  a  porter-bottle  and 
cork  tightly :  then  put  the  bottle  into  a  vessel  of 
boiling  water,  and  boil  for  two  or  three  hours.  In 
this  way  you  procure  the  pure  juice  of  the  beef; 
and,  after  straining  and  seasoning,  the  essence  may 
be  served  to  the  sick  and  convalescent. 

L  E  M  0  N    J  E  L  L  Y.     (  Without  BoiUwj.)  (Lord.) 

Take  of  Cox's  isinglass  one  ounce ;    pour  over 
it  a  pint  of  cold  water,  and  let  it  stand  twenty 
4^ 


42  Diet    f  o  k    t  n  e 

minutes.  Then  add  tliree  pints  oi'  ])()ilinu'  water, 
white  sugar  sufficient  to  sweeten,  lialf  a  pint  of 
Madeira  wine,  the  juice  of  one  lemon,  and  three 
sticks  of  cinnamon  bark.  Strain  through  a  sieve 
or  coarse  cloth,  and  set  in  a  cool  phice  to  gelatinize. 

MUTTON    BROTH. 

To  one  quart  of  boiling  water,  add  one  pound  of 
lean  mutton ;  season  with  a  little  celery  and  salt 
and  pepper.  Boil  slowly  for  two  hours,  removing 
the  scum  as  it  rises.  To  be  served  up  with  dry 
toast. 

BEEF    BROTH. 

Take  one  pound  of  good,  juicy  beef,  from  which 
the  fat  has  been  removed,  and  boil  slowly  for  two 
hours,  in  a  quart  of  boiling  water ;  adding  a  small 
onion,  sliced  thin,  and  a  small  twig  of  parsley. 
Barley  and  rice  may  be  added,  to  thicken.  Serve 
up  with  toasted  bread. 


Sick   and    Convalescent.  43 

STIMULANTS. 

WINE    WIIEY. 

Bring  a  pint  of  milk  to  the  boil ;  then  quickly 
throw  in  one  gill  of  Sherry  or  Madeira  wine  ;  bring 
it  again  to  the  boil,  and  having  taken  it  from  the 
fire,  let  it  stand  for  a  few  moments,  but  do  not  stir 
it.  Then  remove  the  curd,  and  pour  the  clear  whey 
into  a  bowl,  and  sweeten  it. 

This  is  used  in  cases  of  debility.  When  a  pa- 
tient is  reduced  so  low  that  fainting  comes  on,  it  is 
an  excellent  restorative. 

EGG    WINE. 

Take  the  yolk  of  an  egg,  and  put  it  in  the  bot- 
tom of  a  wineglass.  Then  fill  up  the  glass  with 
pure  Sherry  wine,  and  drink  it,  fasting. 

This  is  very  useful  in  hemorrhage  from  the 
bowels,  or  in  bleeding  piles. 

EGG    FLIP. 

Take  of  brandy,  one  gill ;  cinnamon-'water,  four 
fluid-ounces  ;  the  yolks  of  two  eggs  ;  white  sugar, 


44  D  I  E  T    r  0  R    T  H  E 

half  ail  ounce;  oil  of  cinnamou,  four  drops.  Mix 
them  well  together,  and  give  in  doses  of  one  table- 
spoonful,  as  often  as  required. 

This  is  a  nutritive  and  stimulating  draught,  ap- 
plicable to  the  sinking  stage  of  low  forms  of 
disease. 

MILK    PUNCH. 

Take  of  the  best  brandy,  four  ounces;  sweet 
milk,  eight  ounces.  Mix  them,  and  let  the  con- 
valescent (an  adult)  have  one  wineglassful  for  a 
dose,  and  repeat  it  as  often  as  required. 

Physicians  cannot  be  too  guarded  in  prescribing 
stimulants  of  the  above  character  to  their  patients, 
lest  they  may  lay  the  foundation  of  habits  of  in- 
temperance, which  in  future  life  may  be  very  diffi- 
cult to  break  up ;  and  abandon.  A  direful  necessity 
should  always  exist  for  their  employment;  and 
when  other  stimulants  can  be  as  safely  used,  they 
should  have  the  preference. 

FINIS. 


Sick   axd    C  ox  valesce  xt.  45 

LIQUID    MEASUEE. 

One  teaspoonful  is  equul  to  sixty  drops. 

Half  an  ounce,  or  one  tablespoonful,  is  equal  to  four  tea- 
spoonfuls. 
One  ounce  is  equal  to  two  tablespoonfuls. 
One  desertspoonful  is  equal  to  two  teaspoonfuls. 
One  gill  is  equal  to  one  teacupful. 

One  Avineglassful  is  equal  to  tAvo  ounces,  or  half  a  teacupful. 
Half  a  pint  is  equal  to  a  tumblerful,  or  eight  ounces. 
Two  pints  are  equal  to  one  quart. 
Four  quarts  are  equal  to  one  gallon. 


DRY    MEASURE. 

Half  a  gallon  is  equal  to  quarter  of  a  peck. 

One  gallon  is  equal  to  half  a  peck. 

Two  gallons  are  equal  to  one  peck. 

Four  gallons  are  equal  to  half  a  bushel. 

Eight  gallons  are  equal  to  one  bushel. 

Ten  eggs,  before  being  broken,  weigh  one  pound. 

One  tablespoonful  of  salt  weighs  one  ounce  avoirdupois. 

"Leslie.'^ 


GLOSSARY 


OF  TERMS  USED  IX  THIS  BOOK,  NOT  IX  COMMON  USE. 


Ad  libitum.     According  to  the  will. 

Alhumen.  A  substance  which  exists  nearly  pure  in  the  white 
of  the  egg,  and  occurs  as  a  proximate  principle  in  vege- 
tables. 

Althea  Tea  [Marsh  Mallows).  One  ounce  of  the  root,  boiled 
in  a  pint  of  water,  allowed  to  grow  cold,  strained,  and 
sweetened,  forms  an  elegant  demulcent  drink,  useful  in 
fevers  and  inflammatory  complaints,  and  much  used  in 
England. 

Antiphlogisfic.  Any  medicine  or  diet  which  reduces  inflamma- 
tion. 

Arabic,  Gum.  The  product  of  the  acacia,  a  tree  growing  in 
Egypt. 

Arrow-root.  The  starch-grains  of  the  plant  Maranta  Arund, 
a  native  of  Bermuda,  but  now  transplanted  to  Georgia,  and 
brought  to  great  perfection. 

B. 

BarJeij.     The  grains  of  the  liordeoJum.     The  pearl  is  the  best. 
Banana.     A  species  of  the  genus  "  musa."     A  plantain-tree, 

growing  in  tropical  countries. 
Blackberry/.     The  berries  of  the  rnbus  villoses. 
Blanc-mange.     From  the  Frondi  "  hlanc  mange."     White  food. 

(47) 


48  G  L  0  6  S  A  II  Y. 


C. 


Ciuina.     The  starch  of  the  canna  edulis,  taken  from  the  root. 

fhinninr)  Ripe  Fruit;  or,  to  Preserve  Fruit  ?'?<  Cans.  The  groat 
art  is  to  exclude  the  atmospheric  air.  Thus,  to  preserve 
peaches  in  cans,  pare  the  peaches,  sprinkle  them  with 
white  sugar,  and  let  them  stand  two  or  three  hours ;  then 
bring  them  to  the  boiling  heat — 212°  F.  ;  put  them  in  cans, 
and  solder  them  immediately.  In  like  manner  may  be  pre- 
served Apples,  Quinces,  Pears,  Apricots,  and  Egg-Plums, 

Caseine.     Cheese. 

Cocoa.  A  tree  belonging  to  the  genus  cocus,  order  of  pahnce. 
The  nut  or  fruit.  The  shells  are  used  in  decoction;  one 
ounce  to  a  pint  of  boiling  water,  boiled  fifteen  minutes, 
and  served  up  with  sugar  and  cream,  forming  a  delightful 
beverage.  The  chocolate  is  obtained  from  this  nut  l)y 
roasting,  powdering,  and  mixing  with  vanilla  or  cinnamon, 
sugar,  and  butter ;  constituting  the  vanilla  or  spiced  cho- 
colate of  the  shops. 

D. 

Decoction.     A  solution  made  by  boiling. 

Demulcent.  Any  medicine  which  lessens  the  effects  of  irrita- 
tion. 

B. 

Emulsion.     Mixtures  containing  an  oily  substance. 

Emulsive.     Milky. 

Essence.     A  volatile  oil,  dissolved  in  alcohol. 

F. 

Flaxseed.     The  seed  of  the  linum.     One   ounce,  infused  in  t 
pint   of  boiling   water,    and   allowed    to   cool,    and  then 
strained,  is  the  "flaxseed  tea,"  and  is  very  useful  in  the 
sick  room. 


GLOSSARY.  49 

Fruit  Essences.  Artificial.  These  may  be  obtained  from  the 
manufacturing  chemists,  Rosengarten  &  Sons,  and  Powers 
&  Whiteman,  of  this  city,  in  great  purity;  but  the  "can- 
ning,'^ as  it  is  called,  of  the  fresh  fruits,  has  almost  en- 
tirely taken  their  place. 

a 

Glucose.     A  sugar  obtained  from  grapes. 
Gluten.     Resembling  glue. 
Graniverous.     Living  on  grain. 

H. 

Haddock.  A  sea-fish,  of  the  genus  gadus,  or  cod.  It  has  a 
long  body ;  the  upper  part  of  a  dusky  brown  color,  and 
the  belly  of  a  silvery  hue.  The  lateral  line  is  black.  It 
abounds  in  the  Northern  seas,  and  constitutes  a  consider- 
able article  of  food. 

I. 

Infusions.     Watery  solutions,  obtained  without  boiling. 

J. 

Jaggary,     In  India,  a  dark,  coarse  sugar,  obtained  from  palms. 
Jelly.     From  the  Latin  gelo,  to  congeal. 

K. 

Koumiss.  A  liquor  made  among  the  Caimucks,  by  fermenting 
mare's  milk  ;  and  from  which  they  obtain,  by  distillation, 
an  intoxicating  liquor  called  "  rack.'' 

L. 

Lactic  Acid.     The  acid  of  milk,  obtained  from  it  when  sour. 
5  D 


50  GLOSSARY. 

M. 

Macerate.     To  soften  by  steeping. 
Malic  Acid.     The  acid  of  the  apple. 

Motto — Indocti  discant,  et  anient  meminesse  docti.  *'  Let  the  un- 
skilful learn,  and  the  learned  improve  their  recollection." 

N. 

Nutritive.  That  whicli  promotes  the  growth  and  repairs  the 
■waste  of  the  animal  economy. 

0. 

Oils,  Fixed,  leave  a  grease-spot  on  paper,  in  contradistinc- 
tion to 

Oils,  Volatile,  which  leave  no  such  spot,  when  placed  on  white 
paper  and  held  before  a  hot  fire. 

Orgeat.  From  orge  barley,  a  liquid  made  from  barley  and 
sweet  almonds. 

Osmozone.  A  substance  of  an  aromatic  flavor,  obtained  from 
muscular  fibre.  It  is  of  a  yellowish-brown  color,  soluble 
in  water  and  alcohol,  whether  cold  or  hot,  but  does  not 
form  a  jelly  by  concentration.  It  gives  the  characteristic 
odor  and  taste  of  soup.  —  "  Tiiexard." 


Panada.     A  word  derived  homj^anis^  '^Dread." 

Parsley.  A  plant  derived  from  the  petroselineum.  The  leaves 
are  used  only  in  cookery. 

Pectine.   Vegetable  jellies,  in  contradistinction  to  animal  jellies. 

Phosplwrus.  A  non-metallic  element,  discovered  in  1GG9,  by 
Brandt,  an  alchemist  of  Hamburg,  by  a  process  kept  se- 
cret till  1737.  In  17C9,  Gahns  discovered  it  in  bones,  and 
his  process  for  extracting  it  is  used  at  the  present  time.  It 
is  of  a  waxy  appearance,  and  takes  fire  at  100°. 


GLOSSARY.  51 

Protciac.  From  the  Greek,  Ttpwroi,  lirst.  A  gelatinous,  semi- 
transparent  substance,  obtained  lixmi  albumen,  fibrine,  or 
caseinc,  and  considered  the  basis  of  animal  tissue,  and  of 
some  substances  of  vegetable  origin. 

Quince.  The  fruit  of  the  Cydonia  vulgaris;  so  named  from 
Cydonia,  a  town  of  Crete,  famous  for  abounding  -vvith  this 
fruit.  One  ounce  of  the  seed,  boiled  in  one  pint  of  water, 
and  strained,  forms  a  fine  demulcent  drink,  useful  in  fe- 
vers, and  may  be  substituted  for  the  other  demulcent  drinks 
when  a  change  is  desirable. 


R. 


R. 


The  sign  of  one  of  the  heathen  gods,  — "Jupiter,''  — and 
was  formerly  used  as  an  invocation  to  the  god  of  medicine, 
to  bless  the  prescription  to  the  patient,  and  to  restore  him 
to  health.  In  modern  prescriptions,  it  is  used  as  an  abbre- 
viation of  "Recipe,"  "  Take  of.'' 

S. 

Saffron.     The  stigmas  of  the  crocus  .mtiva. 

Solution.  ^   That  which  is  dissolved.     A  true  chemical  union. 

Stigmas.     The  top  of  the  pistil.  —  "  Martyx." 

Sulphur.  An  elementary,  non-metallic,  brittle  solid,  of  a  pale 
yellow  color,  and  exhibiting  a  shining  fracture.  It  vola- 
tihzes  at  180^  melts  at  225°,  takes  fire  a,t  300°,  and  burns 
with  a  blue  flame,  giving  ofi"  sulphurous  acid  fumes. 

T. 

Tartaric  Acid  The  acid  obtained  from  the  argol ;  which  is  a 
reddish  substance,  deposited  in  large  quantities  in  the  bot- 


52  u  L  u  t>  .<  A  K  y. 

torn  of  the  winc-vats  in  France ;  and  when  combined  Avith 
potash,  in  the  proportion  of  two  parts  to  one,  constitutes 
the  cream  of  tartar  of  the  shops. —  "  Webster." 

u. 

Umbel.  A  screen,  or  fan,  in  botany.  Each  peduncle  bears  a 
little  umbel. 

V. 

Verjuice.     The  expressed  juice  of  the  unripe  grape. 

w. 

Wines.  The  Sherry  or  Madeira  should  be  used,  except  in  cases 
of  diarrhoea ;  Avhen  the  Port  Wine,  on  account  of  its  as- 
tringency,  is  best. 

X. 

Xylite.    A  liquid  which  exists  in  pyroxylic  spirit. — "  Graham.'^ 

Y. 

Yolk.     From  yellow,  the  vitellius. 

z. 

Zero.     A  cypher.     Nothing. 


INDEX. 


FIRST    CLASS. 

AX  TI  PHLOGISTIC    DIET. 

Page 

Guui- water  ^ 7 

Infusion  of  Slippery  Elm  (Ulmus) 7 

Infusion  of  Sassafras  Pith  (Sassafras) 8 

Infusion  of  Benne  Leaves  {Scsa)n{) 8 

Canna 8 

Tapioca 9 

Irish  IMoss  (Chnndrns) 9 

Arrow-root  (Jfavaxta) 9 

Sago  (Sagus  Eumphi)   , 10 

Barley-water 10 

Bice- water 11 

Sugar- water 11 

Lemooade  12 

Orangeade 12 

Raspberry  Vinegar 12 

Strawberry  Juice I3 

Raspberry  Juice I3 

Blackberry  Juice  I3 

Pineapple  Juice I3 

Apple  Juice I4 

Currant  Juice I4 

Quince  Juice I5 

Pear  Juice 15 

Verjuice  (Jfalitga  Grapes)  I5 

Tamarind  Juice , Ig 

5  *  ( 0.3  ) 


54:  INDEX. 

Artificial  Fruit  Essences .  16 

Essence  of  Pineapple  16 

Fruit  Acid 18 

Pear  Oil  {Jargonelle) 19 

Essence  of  Banana  {Artificial)  19 

"           Quince  {Artificial) 20 

"           Apple  {Artificial) 20 

"           Strawberry  {Artificial)  20 

"           Raspberry  {Artificial) 20 

"           Apricot  {Artificial) 20 

"           Mulberry  {Artifi.cial) 20 

"           QreQn  (Jage  {Artificial)  20 

"           Black  CnTTuni  {Artificial) 20 

Imperial  Drink 20 

SECOND    CLASS. 

Oat-meal  Gruel 21 

Onion  Soup 22 

Cracker  Panada 22 

Indian  Gruel  22 

Bread  Panada 23 

Farina 23 

Grated  Flour '. 23 

Vegetable  Soup 24 

Cocoa 24 

Chocolate 24 


THIRD    CLASS. 

MILK  DIET. 

Cow's  Milk 25 

Cream 27 

Butter 27 

Corstophian  Cream 27 

Cheese 28 

Bulter-milk 29 

Whey  29 

Sugar  of  Milk 29 


INDEX.  5^ 

Almond  Milk '60 

Syrup  of  Almonds  (Orgeat) 30 

Cocoa-nut  Milk 31 

Toast  Tea 31 

Milk  Toast 32 

Floating  Island 32 

French  Cream 32 

Syllabub 33 

Ice-cream 33 

Blanc- mange  [Gelatin) 33 

Blanc-mange  {Irish  JInti>)  34 

Blanc-mange  {Isinffians) 34 

FOURTH    CLASS. 

Eggs,  Raw  and  Soft-boiled 35 

Eggs,  how  to  Boil  Soft 36 

Eggs,  Poached 36 


FIFTH   CLASS. 

ANIMAL    DIET. 

Calf's-foot  Jelly 38 

Asses'  Milk  (Artificial) 39 

Chicken  Jelly  40 

Orange  Jelly 40 

Gumbo  Soup 40 

Beef  Tea  = 41 

Essence  of  Beef 41 

Lemon  Jelly,  without  Boiling 41 

Mutton  Broth  42 

Beef  Broth 42 


STIMULANTS. 

Wine  Whey 43 

Egg  Wine 43 

Egg  Flip 43 

Milk  Punch 44 


56  INDEX. 


ALPHABETICALLY  ARRANGED. 

A. 

Acid  Fruit 18 

Almond  Milk 30 

Althea  Ten 44 

Apricot 20 

Apple,  Essence  of 20 

Apple  Juice '14 

Asses' Milk  {Artificial) 39 

Arruw-root ^ 9 

Artificial  Fruit  Essences 16 

B. 

Banana,  Essence  oi  {Artificial) 19 

Barley-water 10 

Beef  Broth 42 

Beef,  Essence  of 41 

Beef  Tea  41 

Benne  Leaves,  Infusion  of 8 

Blackberry  Juice 13 

Bhinc-mnnge,  from  Gelatin  33 

Blanc-mange,  from  Irish  Moss  34 

Blanc-mange,  from  Isinglass 34 

Bread  Panada 23 

Broth,  Mutton 42 

C. 

Calfs-foot  Jelly 38 

Canna  Starch 8 

Canning  Prepared  Fruit 45 

Canning  Ripe  Fruit 47 

Cheese,  "Sap-sago."  28 

Chicken  Jelly 40 

Chocolate 24 

Cocoa 24 


INDEX.  '  57 

Cocoa-nut  Milk •"! 

CoTStophian  Cream -' 

Cow's  Milk  26 

Cracker  Panada  22 

Cream,  French  32 

Cre<im,  Ice 33 

Currant.  Black,  Essence  of 20 

Currant  Juice  I'i 


D. 

Decoction,  Marsh  Mallows 44 

Drink,  Imperial 20 

E. 

Egg  Flip 44 

Eggs,  to  Boil 35 

Egg  Wine   43 

Essence,  Apple  {Aitljicial) 20 

.    "       A\)T\coi  (Art;jic!(.d) 20 

*'       Banana  {Artificial) 19 

«       Beef 41 

"        Black  Currant  {Artificial)  20 

"       Green  Gage  (Artificial)  20 

"       'Mulherry  (Artificial)  20 

"        'PineaT^])\e  (Artificial)  16 

"        Quince  (Artificial) 20 

"       'Raspherry  (Artificial)  20 

"        Strawberry  (Artificial)  20 

F. 

Flax-seed  Tea 48 

Floating  Island 32 

Flour,  Grated 23 

French  Cream 32 

Fruit  Acid 18 

Fruit  Essences  20 


58  INDEX. 

G. 

Gloissary 47 

Grated  Flour 2."} 

Green  Gage,  Artificial  Fruit 20 

Gruel,  Indian 22 

"      Oat-meal 21 

Gumbo  Soup 40 

Gum-water 7 

I. 

Indian  Gruel 22 

Infusion,  Benne  Leaves 8 

"         Sassafras  Pith 8 

"         Slippery  Elm 8 

Irish  Moss 9 

J. 

Jelly,  Calf's-foot 41 

Jelly,  Lemon 38 

Juice,  Apple 14 

"      Blackberry. 13 

"      Currant 14 

Juncate 27 

L. 

Lemonade  , 12 

Lemon  Jelly  41 

M. 

Milk,  Almond 30 

"      Asses'  (Artijicial)  27 

"      Butter 29 

"      Cow's 25 

"      Sugar  of 29 

'•      Toast 32 

Motto 1 

"     Translated  (67os*a?-y) 48 


INDEX.  59 

Mulberry  Essence 20 

Mutton  Broth  42 

0. 

Oat-iiieal  Gruel 21 

Oil,  Pear  {Jarrjonclle)  19 

Onion  Soup  22 

Orangeade 12 

Orange  Jelly 40 

P. 
Punch.  Milk  44 

R. 

Piaspberry  Juice 13 

"  Vinegar 12 

Rico-water 11 

s. 

Sago 10 

Sap-sago  Cheese 29 

Soup,  Onion , 22 

"     Vegetable 24 

Sugar  of  Milk 29 

Sugar-Avater 11 

Syllabub 33 

T. 

Tamarind  Juice 16 

Tea,  -\hhea 46 

Toast  Tea 31 

w. 

W  i  n  e ,  E  g  g . . . .  ■. 43 

^YiIle  Whey 43 


